Built by the French in 1929, this atmospheric old hotel now operates as a bar and restaurant. It specialises in delicious local trout (hence the name), as well as rabbit, venison and wild boar. The sautéed potatoes are legendary. Simple gingham tablecloths, smiley waiters, a roaring fire in winter and a glass of wine with your fresh trout make this very special.
It's best to book ahead. They only take cash payment – no cards.